Everyone has made snow cream in the winter, right? Well, we made it in the summer, which seems like a much more logical time to be eating frozen treats.

Honestly, we didn’t know we were making snow cream at the time, but that’s what it turned out we made, after we tasted it!

We were a little late in pulling out the ice cream maker this year. In the past, Josh and I have played around with a lot of different combinations, from the wildly delicious (peaches and cream) to the less-than-successful (candy cane slush). This time, we thought we would mess around with almond milk to see what would happen.

Normally, we favor custard-based ice creams in our house, but we weren’t really interested in investing the time in cooling down the base.

2 cups sweetened vanilla almond milk
2 cups half-and-half
1/3 cup granulated sugar
1-1/2 teaspoons vanilla extract

There’s not much of a recipe here–combine ingredients until the sugar dissolves, then put it in the ice cream maker. Transfer to a container and allow to set in the freezer for at least an hour.

The texture we got out of this combination really did come pretty close to snow–something far more pleasant than the typically gritty mouth-feel of an ice milk, but nowhere near the creaminess of a true ice cream. For a quick fix frozen confection on a hot day, though, it was perfect!